Enchilada Pie Recipe

Name: Enchilada Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 12 taco shells, broken; 2 lb. ground beef; 1 lb. can stewed tomatoes; 1 medium onion, chopped; 7 oz. can mild green chilies, drained and sliced; 1 lb. Cheddar cheese, grated; 1 can cream of mushroom soup; 1/2 tsp. chili powder; salt to taste; pepper to taste

Servings: persons

12 taco shells, broken
2 lb. ground beef
1 lb. can stewed tomatoes
1 medium onion, chopped
7 oz. can mild green chilies, drained and sliced
1 lb. Cheddar cheese, grated
1 can cream of mushroom soup
1/2 tsp. chili powder
salt to taste
pepper to taste

1
Break taco shells in medium size pieces.
2
Cook beef and onion; drain.
3
Combine chilies, soup and tomatoes.
4
Add to meat with chili powder, salt and pepper.
5
Arrange 1/2 of taco shells on bottom of a greased 9 x 13-inch baking dish.
6
Spoon 1/2 of meat on top.
7
Sprinkle 1/2 of cheese over meat.
8
Repeat layers, ending with cheese.
9
Cover loosely with foil.
10
Bake at 350u00b0 for 45 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 taco shells, broken, 2 lb. ground beef, 1 lb. can stewed tomatoes, 1 medium onion, chopped, and more.

Yes, Enchilada Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Enchilada Pie

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